Jeweled Quinoa Salad

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This Jeweled Quinoa Salad is a versatile quinoa salad recipe that works well as a holiday side, but is simple enough for every day.  Beautiful, delicious and nutritious!

I never put recipes that I don’t like on the website, but some of them hold a special place in my heart.

This Jeweled Quinoa Salad is one of them.

I created this recipe almost seven years ago, and it is still one of my favorites. I have lost track of how many times I’ve made it, but every time I do I wonder why I don’t make it more often.

I love everything about it – the colors, the texture, and the taste. I would argue that it is pretty enough for your holiday table!

It makes a fabulous side dish, but also works well as a vegan main course. I’ve been known to eat it for breakfast on more than one occasion.  (But I am weird like that.  I routinely eat a green salad for breakfast.)

Don’t you love how turmeric colors quinoa?

I try to use turmeric in my cooking as often as I can. Not only does it give dishes fabulous color, but it is such a nutritional powerhouse, helping to ease pain and inflammation.  (I take a turmeric supplement daily as well.)

The combination of turmeric, quinoa, and pistachios turns this vegan quinoa salad into a meal that will keep you fueled without weighing you down. I don’t know about you, but I need all the help I can get this time of year.

If You Like This Jeweled Quinoa Salad You May Also Like:

• Cashew Orange & Mango Quinoa Salad
• Quinoa Protein Power Bowl
• Balsamic Quinoa Salad
• Corn Arugula Avocado Quinoa Salad

Print Recipe

5 from 3 votes

Jeweled Quinoa Salad

This healthy and delicious quinoa salad is perfect for breakfast or lunch. It also makes a great side dish for a more hearty meal. I have to say that this is one of my favorite vegan quinoa salad recipes!

Prep Time10 mins

Cook Time34 mins

Total Time44 mins

Course: Salad

Cuisine: Healthy

Servings: 6

Calories: 213kcal

Author: Wendy Polisi

Ingredients

• 1 tablespoon olive oil
• 4 green onions chopped (white and green parts, divided)
• 1/2 teaspoon ground turmeric
• 1 cup quinoa rinsed
• 3 tsp garlic minced
• 1 1/4 cups vegetable broth or chicken broth
• 1 bay leaf
• 2 tablespoons chopped dried apricots
• 2 tablespoons dried cranberries
• 2 tablespoons dried raisins
• 1/3 cup pistachios chopped
• 1 tablespoon lemon juice

Instructions

• Heat olive oil in a saucepan. Add the white part of the green onions, turmeric, and quinoa and sauté for 3 minutes. Add garlic and cook 1 more minute.
• Add vegetable broth, bay leaf, salt, and pepper.
• Bring to a simmer and reduce to low. Cover and cook 25 to 30 minutes. Remove from heat. Fold in fruits and cover. Allow to sit for 5 minutes.
• Stir in pistachios, green onion tops, and lemon juice. May be served warm, at room temperature or chilled.

Nutrition

Calories: 213kcal | Carbohydrates: 33g | Protein: 5g | Fat: 7g | Sodium: 201mg | Potassium: 350mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7.8% | Vitamin C: 4.3% | Calcium: 3.2% | Iron: 11.2%